April 22, 2013

Healthy Chocolate Coconut Granola

Have you guys heard of Bobby Flay Fit? I was never really a Bobby Flay fan before (his weird hair and long island accent are BUGGIN), but on the Food Network website he has a mini web series about how he got into shape and stays there. It's an amazing series and the food he makes- oh my gosh I die. He made this recipe for chocolate coconut granola, and I was drooling on my keyboard and seriously went home right after work and made it. I was like, "I NEED THIS. Screw dinner." Chocolate granola became my only conquest for a Wednesday night. Turns out it tastes as good as it looks. Chocolatey oats with almonds and coconut flakes, white chocolate and chocolate chips, and a light coconut flavor that turns Greek yogurt into an almond joy in breakfast form. You can thank me later. I adapted the recipe to make it even HEALTHIER, and more low-cal. Because let's be honest, men can tend to eat more than women, and even though Bobby's version is "healthy," it still has 1/4 sugar per batch (plus honey and chocolate which can add up). That's a lot for a healthy snack or breakfast topping! So I did you all a favor and made this recipe even more healthy, without cutting back on any flavor.I took a bite of this and then almost ate the whole batch and then had it for breakfast the next morning, then for an afternoon snack, and then for dessert that night. It's like crack, people. Coconutty, chocolatey, almondy crack for people who are addicted to dessert but are trying to be skinny too.Healthy Chocolate Coconut GranolaAdapted from Bobby Flay FitIngredients:1/4 cup plus 1 Tbsp. Coconut oil1/3 cup cocoa powder (organic is good or something dark and delicious. Bobby suggests Valrhona but I just used Hershey's)1/4 cup honey2 tbsp. Stevia granulated baking blend (OR 1/4 white sugar*)Pinch of sea salt1/8 tsp. coconut extract1/8 tsp. vanilla extract2 1/2 cups oats (not quick-cooking)1/2 cup raw whole almonds, coarsely chopped1/2 cup unsweetened coconut flakes (I used Bob's Red Mill organic)1/4 cup chocolate chips1/4 cup white chocolate chipsPreheat oven to 250 degrees. Brush a cookie sheet/baking pan with 1 Tbsp. coconut oil. Heat the remaining 1/4 cup of coconut oil in a small saucepan over medium heat (until melted and clear). Whisk in cocoa powder, honey, stevia (or sugar), and salt and bring to a simmer. Whisk until stevia is completely melted and the mixture is smooth. Add the vanilla and coconut extracts and whisk until smooth. Turn off the burner but leave the saucepan on the burner, put a lid on to keep warm.In a large bowl, combine the oats, almonds, and coconut flakes. Pour in the cocoa/honey mixture and mix with a rubber spatula until oat mixture is completely coated. Transfer the mixture to the prepared cookie sheet and spread into an even layer. Bake for 40-45 minutes (depending on your oven) then turn off the oven. Leave the pan in the warm oven for another 20 minutes. Remove, then put on a cooling rack to cool. After 5-10 minutes, sprinkle the chocolate chips and white chocolate chips on top. Once completely cool, transfer the granola to a big bowl and break into small, granola sized pieces. Enjoy! Serving Suggestion: Pour 1/4 cup of delicious granola (140 calories) over 1/2 cup vanilla, fat free greek yogurt (about 80-90 calories) and half of a banana (45 calories) for a delicious and filling breakfast that's under 300 calories. Per 1/4 cup serving: 140 calories, 6g fat, 4g sugar*Using sugar instead of Stevia baking blend adds 15 calories per 1/4 cup serving and 5g sugar per serving.

That looks so good! Thanks for the idea. We love cooking with coconut oil. I made this awesome healthy fudge from unconventional kitchen that uses coconut oil-it's dense, rich, and so delicious! We doubled it and put it in an 8x8 pan and keep it in the fridge. You have to try it! http://www.unconventionalkitchen.com/easy-homemade-fudge-vegan-raw/